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Parmesan Veal Cutlets With Pea Ragout

  • 2servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsChromium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 veal cutlets

  2. 1/3 cup plain flour

  3. 1 egg, lightly beaten

  4. 1/3 cup breadcrumbs

  5. 1 Tablespoon olive oil

  6. 2 tablespoons grated parmesan

  7. 2 tablespoons butter

  8. 1 leek, sliced

  9. 4 slices prosciutto, sliced

  10. 1/3 cup white wine

  11. 1/3 cup chicken stock

  12. 150g fresh peas

  13. 1 tablespoon chopped mint

Instructions Jump to Ingredients ↑

  1. Preheat griller.

  2. Pound veal chops slightly. Lightly dust with seasoned flour. Dip into egg and then into breadcrumbs. Heat oil and butter in a frying pan. Add veal and cook for 2 minutes on each side, or until golden. Remove and sprinkle with parmesan.

  3. Meanwhile heat extra butter in a frying pan add leek and prosciutto, cook for a couple of minutes. Deglaze with wine. Add peas and stock and simmer for 5 minutes until peas are cooked. Season well.

  4. Place chops under griller and allow parmesan to brown and veal to cook through.

  5. Serve veal with peas and prosciutto.

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